Methods and Apparatus for Maintaining Fresh Quality and Safe Food Attributes of Minimally Processed Produce

ABSTRACT

A system and method of maintaining the integrity of freshly harvested, or freshly cut fruits and vegetables. Specifically, the invention focuses on a distinct series of processes which confer a lower total microbial count, delay browning, improve general organoleptic properties, and decrease the amount of chemical contaminants on the exposed surfaces without the use of preservatives. Examples of such process may be applying a first produce integrity maintenance process, a second produce integrity maintenance process, application of an antibrowning agent to the produce by a produce antibrown agent applicator, exposing the produce to ultraviolet light by an ultraviolet light system, and applying an ozone treatment by an ozone treatment system.

This application claims the benefit of U.S. Provisional Application No.60/362,783, filed Mar. 7, 2002, herein incorporated by reference.

I. BACKGROUND

Generally this invention relates to a system and method of maintainingthe integrity of freshly harvested, or freshly cut fruits andvegetables. Specifically, the invention focuses on a distinct series oftreatments which confer a lower total microbial count, delay browning,improve general organoleptic properties, and decrease the amount ofchemical contaminants on the exposed surfaces without the use ofpreservatives.

The desire to retain the freshly harvested attributes of produce hasbeen known by the produce, food safety, grocery and canning industriesfor several decades. Many types of produce, especially that having whiteflesh, begin to brown shortly after the fruit or vegetable is cut. Inmushrooms in particular, the flesh browns as the produce ages,regardless of its having been cut. There are other distinct signs ofaging including tissue breakdown (which induces more browning),microbial decay and the like. The desire to maintain freshly pickedattributes is important both in the industries where the produce isconsumed fresh (within weeks of harvest) and within industries where theproduce is to be further processed.

Mushrooms are grown under conditions such that picked mushrooms containmuch surface dirt. Moreover, growing conditions and hand-harvesting ofmushrooms provides many opportunities for inoculation with spoilageorganisms and human pathogens. Mushroom processors are prohibited frommechanically handling and processing mushrooms because of the propensityof mushroom tissue to bruise and subsequently brown. This attributelowers the commercial appeal and nutritional value of the mushrooms.

Retention of fresh attributes desire has been an acute need within themushroom industry where rapid browning, and product deteriorationseverely limits commercial potential and affects production. Browningand product deterioration are biological phenomena governed by enzymaticprocesses and cellular degradation. The rate of degradation isinfluenced by several factors including variety, innate levels ofbrowning enzyme, storage temperature, growing conditions, harvestingconditions, bacterial levels, handling protocols and water exposure.

A primary concept for delaying enzymatic browning is the use of chemicalcompounds to quell effects of the browning enzyme either by inhibitingthe enzyme, preventing formation of crucial intermediates, or byexcluding or removing substrates of browning enzyme. In the past, manyin the produce industry, and mushroom industry, used a solution ofchemical preservatives including sodium metabisulfite. Mushrooms werewashed with sodium metabisulfite until such treatment was deemedinappropriate for use by the FDA on products to be consumed fresh, asdescribed in a book edited by Lee and Whitaker (1995). A second popularchemical for delaying or slowing browning of produce include treatmentwith various concentrations of sodium erythorbate and its stereoisomerascorbic acid Under 21 C.F.R. §§ 170.3 and 182.3041, this ingredient isapproved for use on foods by the FDA as a chemical preservative and isGRAS (Generally Recognized As Safe). If a non-detectable amount ofchemical remains on the produce after processing then the chemicalpreservative is reclassified as a processing aid, and does not requireinclusion on the ingredients list. The use of sodium erythorbate, aloneor in combination with a few other chemicals, was discussed in a U.S.Pat. No. 4,814,192 by Sapers, et al., U.S. Pat. No. 5,919,507 byBeelman, U.S. Pat. No. 4,011,348 by Farrier, et al., U.S. Pat. No.5,925,395 by Chen, U.S. Pat. No. 5,055,313 by Warren, U.S. Pat. No.4,818,549 by Steiner, et al., U.S. Pat. No. 6,139,890 by Simpukas, aswell as various publications including Sapers, et al. (1990) in a bookedited by Wiley (1994), a book edited by Lee and Whitaker (1994) and PMPFermentation Products, Inc. brochure entitled “Fruit & Vegetables”.Sodium erythorbate functions to control enzymatic browning by acting asa free radical scavenger and chelator, altering the redox potential ofthe system and/or acting as a reducing agent. There are many otherchemicals, or combination of chemicals that can function in a similarcapacity as found in 21 C.F.R. §§ 182-184.

In U.S. Pat. No. 5,919,507 by Beelman et al. may employ the concept ofchemical compounds, especially sodium erythorbate, on mushrooms incombination with a highly basic solution (as an antimicrobial).Treatment with this combination may be too expensive for commercialimplementation and the use of a highly basic solution may be quitedangerous if workers are not sufficiently skilled. If mushroom tissue isnot sufficiently neutralized browning can be induced by this treatmentdue either to cellular damage, or subsequent susceptibility to microbialattack. U.S. Pat. No. 6,287,617 by Bender, et al. may also describe amethod utilizing pH shock (a highly basic treatment) followed by a knownbactericidal treatment. U.S. Pat. No. 6,262,038 by Pierce et al. may usesurfactant and biocompatible fruit acids (acidic pH). These technologiesmay suffer from the same faults as Beelman et al. coupled with thepossible issues surrounding use of non-GRAS, non-process-aidbactericides.

A second method, similar to U.S. Pat. No. 5,919,507 by Beelman isdescribed in U.S. Pat. No. 6,500,476 by Martin, et al. The Martintechnology may employ a neutralizing step (acidic pH solution) aftertreating with basic pH, and prior to sodium erythorbate treatment. Thistechnology requires storage and handling of dangerous chemicals, and maybe fraught with disposal and environmental issues associated with acidicand basic solutions including as death of beneficial bacterial in leechfield and/or settling ponds. In addition, there is potential formicroorganisms on mushrooms to become tolerant to such chemicaltechnology.

Another method which employs sodium erythorbate in combination withhydrogen peroxide as an antimicrobial for treatment on mushrooms isoutlined in “Enzymatic Browning Control in Minimally ProcessedMushrooms”, Sapers, et al. 1994, Journal of Food Science, V. 59, No. 5,1994 p. 1042-1047 and “Shelf-Life Extension of Fresh Mushrooms (Agaricusbisporous) By Application of Hydrogen Peroxide and Browning Inhibitors”,Sapers, et al. 2001, JFS: Sesory and Nutritive Qualities of Food, Vol.66, No. 2, p. 362-366, 2001. This technique may also be expensive incommercial implementation and extremely dangerous for unskilled workers.In addition, hydrogen peroxide at concentrations sufficient to suppressspoilage can induce browning. Hydrogen peroxide is not currentlyapproved by the FDA for use on produce.

An additional method which employs the use of kojic acid is described in“Effect of Kojic Acid on the Oxidation of N-Acetyldopamine by MushroomTyrosinase”, Kahn, et al. 1999. Kojic acid is an inhibitor of browningnot approved for use by FDA. There are a host of other such chemicalswhich may inhibit browning but are not approved for use on foodsaccording to sections in 21 CFR.

Another method, described in U.S. Pat. No. 6,224,926 issued to Wrolstadet al. may use antibrowning/antioxidant compounds, specifically anL-cysteine and glutathione derivative, as isolated from pineapple juice,and pineapple processing plants. L-cysteine is commonly used in theproduce industry as an antibrowning compound. This treatment alone couldnot wash mushrooms, or dirty produce.

Another concept for delaying enzymatic browning may be heat inactivationof the browning enzymes. It may not be desirable to heat produce that isto be consumed fresh as heat induces organoleptic changes making it lessvaluable commercially.

Food safety is an important consideration in all food industriesincluding the produce industry where various spoilage pathogens aredetrimental not only to the commercial appeal (organoleptic properties)of the product, but also to the health of the consumer. One example of apathogen that negatively affects human consumers and is found onmushrooms and other produce is Clostridium botulinum. It is important toreduce the indigenous populations of bacteria and other pathogens toboth decrease the risk of illness to the consumer and to increase theuseful shelf life of the product.

Mushrooms are subject to visible degradation by various plant pathogensand spoilage organisms. At times, degradation by this cause does notmanifest itself until after said mushroom has been harvested andpackaged. In addition to affecting the solitary mushroom initiallyinfected, all surrounding mushrooms can be affected and may render theentire package commercially useless. Moreover, excessive moisture on thesurface or interstitial spaces of the mushroom can create amicro-environment that increases the susceptibility of the mushroom tomicrobial or pathogen decomposition.

One concept for reducing the microbial load of produce may be to treatwith a highly basic or highly acidic solution. A highly basic treatmentis discussed in U.S. Pat. No. 5,919,507 by Beelman and U.S. Pat. No.6,500,476 by Martin. These treatments do reduce the level of bacteria,and perhaps other pathogens, but may not treat as well as some knownantimicrobial treatments that do not work well on mushrooms. Furtherwithout proper neutralization, residual acidity can result in damagedtissue that is more susceptible to pathogenic degradation. Moreover, itis possible, and probable that microbes will become resistant to suchtreatment.

An additional concept for reducing the pathogens on mushrooms may be totreat with ultraviolet light. Ultraviolet light has been utilized forsterilization for over 60 years (see U.S. Pat. No. 2,248,618 by Fisher)and continues to provide a reliable source of surface sterilization.Ultraviolet light causes death to cells and microorganisms viaphotochemical changes in DNA and cellular proteins, as discussed in the1998 Jay reference. UV light is commonly used to treat fruitcakes andrelated products prior to packaging. With limited exposure theultraviolet light could not penetrate the surface of the produce andcould not negatively affect its organoleptic properties, nor inducebrowning, but it would help to surface sterilize. Ultraviolet radiationmay be used in the food industry to create aseptic packaging asdescribed by U.S. Pat. No. 4,121,107 by Bachmann. U.S. Pat. No.6,171,458 by Rose, et al. may describe use of UV plus ultrasound tosterilize food products, and inorganic products. U.S. Pat. No. 6,165,526by Newman may describe the use to UV irradiation to decontaminate foodin combination with heat and microwaves. This may not appropriate forfresh-cut foods. Ultraviolet radiation use on foodstuffs is alsodescribed in U.S. Pat. No. 5,364,645 by Lagunas-Solar, et al.

A further concept for decreasing the microbal load of produce may be tosubject produce to ozone. Ozone, triatomic oxygen dissociates into ahighly reactive monatomic oxygen. Monatomic oxygen readily oxidizescellular components. Ozone disinfects through direct oxidation as wellas through formation of hydroperoxide intermediates, also bactericidal.Ozone is the fourth most powerful oxidizing agent known with anoxidation potential of 2.07 millivolts (chlorine is 1.35 millivolts) anddisinfects approximately 3,000 times faster than chlorine. Ozonedelivered in an aqueous solution is 5000 times more toxic than in gasphase.

In addition to disinfections, ozone may be used to deodorize, and removecolor. In addition to affecting biota, ozone is also reported tobreakdown pesticides, herbicides, and other chemicals as used in thefood industry as discussed in U.S. Pat. No. 6,200,618 by Smith et al.There are no known toxic residues or byproducts of ozone thereforedisposal may be a mute issue. Moreover, because ozone may be generatedon-site and at the time of use, there may be no storage of chemicals, orother potentially dangerous issues.

Ozone is approved as a food additive as found in 21 C.F.R. § 173 and isstarting to be used as a technology in the fruit and vegetable industry.Art specific to food may be described in U.S. Pat. No. 6,485,769 byAudy, et al. where utilizing ozone in water may be coupled withmechanical tumbling. This may not appropriate to mushrooms andbruise-prone produce due to the mechanical damage that would be induced.U.S. Pat. No. 6,120,822 by Denvir, et al. may describe the use of anozone gas in a humid, pressurized environment. Similarly, in PCT Pub.No. WO 90/02572 to Cammiss may describe a technology to disinfectstorage rooms and packed produce using ozone gas. U.S. Pat. No.5,783,242 to Teague may describe a technique for treating food with UVgaseous ozone, or ozone in liquid. Ozone gas alone could not remove thelarge particulates from the mushroom surface and does not address otherorganoleptic issues associated with aging mushrooms. U.S. Pat. No.6,200,616 to Smith et al. and U.S. Pat. No. 5,403,602 to Endico maydescribe contacting food with an ozone containing wash liquor followedby addition of a surfactant. These technologies may not addressphysiological browning, nor is the period of immersion (minimum 2minutes) suitable for mushrooms. Moreover, because this process mayoccur in one tank, all ozone could be reduced by gross contaminantspresent in the water after the first batch of mushrooms was washed, andmay render ozone treatment ineffective. Similarly, U.S. Pat. No.5,405,631 to Rosenthal and U.S. Pat. No. 6,132,784 to Brandt et al.utilize UV irradiation and ozone generation (by UV light) to treatfruit. U.S. Pat. No. 6,514,459 to Crisinel, et al. may have introduced atechnology to utilize ozone in combination with dirt-removal via tankagitation. Mushrooms generally float however too much agitation cancause them to sink, and could result in water-logged mushrooms.Mushrooms with too much water may lose fresh-cut, organolepticproperties more quickly than unwashed mushrooms.

In addition to delaying browning, and microbial load reduction, there isa desire to rid the mushrooms of growing media for both aesthetic andcleanliness reasons. Mechanical means for reducing macro surfacecontaminants include, but are not limited to the use of an air knife orsimilar forced air treatment. As the surface of the mushroom appears tobe slightly sticky, this method may not work well.

Mushrooms, and other fruits and vegetables may be treated with variouschemicals (herbicides, pesticides, fertilizers, and the like) duringgrowth. The popularity of organic produce underscores the public'sperception of residual chemicals on food products. Removal of such couldbe beneficial to the sale of fruits and vegetables. Ozone may be theonly food safe technology which has addressed this issue in an economicmanner, as discussed in U.S. Pat. No. 6,200,616 to Smith.

Produce may be washed in either chlorinated water, also a widely usedbactericide, or non-chlorinated (organic produce) water flume to removeexternal contaminants such as dirt. Generally such treatment may notserve to reduce the indigenous population of microbes, rather it mayincrease said population; however it can remove loose surfaceimpurities. Extended treatment of this type may not be appropriate formushrooms as excessive water is taken up by the mushroom and causes asurface imperfection called “window paneing”. Window paneing may becommercially detrimental. At chlorine levels sufficient to reducespoilage organism on mushroom surfaces, browning is induced due tonon-enzymatic oxidation of indigenous substrates to form chemicals thatserve as browning intermediates. This is noted in the book edited by Leeand Whitaker (1995).

Another concept for sanitizing the surface of fruits, and vegetables aswell as other food products may be through the combined used of two ormore of the aforementioned technologies. For example, UV and ozone arereported to work synergistically to sanitize exposed surface, and towhiten a product. U.S. Pat. No. 4,156,652 to Wiest may utilize thesynergy of ozone and ultraviolet light to sterilize fluids. U.S. Pat.No. 5,213,759 to Castberg may describe the use of UV radiation in anatmosphere of ozone followed by hydrogen peroxide for sterilization offood packaging. Similarly, U.S. Pat. No. 6,162,477 to Crisinel, et al.may describe a process utilizing an aqueous chemical treatment followedby pressurized ozone injection into a tank of aqueous liquid. Thisprocess may be designed to be used primarily on fish and therefore maynot address cleaning of macro debris, and residual sugars, that willdecrease, or nullify the effectiveness of the first solution and/orozone. This could be overcome by frequent refreshing of the tank;however, this would create inordinate expenses to the processor. Thepatent may not address removal of excess liquid on the surface of thefood product which will affect the quality of the end product. Further,this technology may not exploit the synergy of other antimicrobialtechnologies with ozone treatment.

U.S. Pat. Pub. No. 20020094363 to Traeder, et al. may describe sprayinga food product with ozone plus a surfactant followed by a preservingagent. Because the ozone may be used directly on a dirty, or freshly cutproduct, the ozone could not oxidize microbial products, but couldinstead be used to oxidize cellular materials and gross contaminants,thus minimizing, or eliminating its antimicrobial action. Further, aspray system alone likely could be insufficient to remove macro debris,especially on mushroom surface. Sufficient force to remove the dirtcould likely result in surface bruising and subsequent browning.Moreover, because this art may suggest collecting, filtering andre-ozonating the wash solution, it is unlikely that ozone levels couldbe maintained at a sufficiently high levels. Filtration of liquid couldnot remove all contaminates such as cellular sugars, and organic loadcould build up in the water, and the ozone could be used to oxidizeorganic contaminants rather than microbes on the surface of produce.

As in the produce industry and the mushroom industry, the general publicclamor for produce that maintains its integrity, its “freshly-picked”organoleptic properties over its shelf life, is treated in a manner safefor workers and consumers alike, and is economically feasible. Thepresent invention discloses a system which overcomes virtually everyoneof the aforementioned problems in a practical fashion. It provides amethod to rid the produce and mushrooms of growing media, decrease theindigenous level of pathogens, decreases the amount of residual chemicalon the surface, and inhibit or slow browning of the surface withoutinducing negative attributes, nor requiring disclosing of washingredients on the finished package.

II. SUMMARY OF THE INVENTION

Accordingly, the present invention includes a variety of aspects orembodiments which may be selected in different combinations to suit theneeds of the user. First it can function as a treatment for wholemushrooms, or whole produce which is to remain whole and sold as fresh.Further, it can function as a treatment for whole mushrooms, or producewhich are to be sliced and sold as fresh, sliced mushrooms or sectioned(fresh-cut) produce. Also, it can function as a treatment for previouslysliced produce. In addition, it can function as a treatment formushroom, or produce which is to ultimately be used for canning, orfurther processing, either whole or sliced, such that processing canwait until such time as it is practical to process a batch withouthaving to address issues such as browning during holding time. Perhapsalso, it can function as an aid to consolidate and coordinate picking,processing and packaging such that mushrooms, can be treated in large,economical batches rather than singular type treatment as is the currentpractice. It does so by increasing the practical shelf life therebyextending the time in which the mushrooms must reach the marketplace.Further, it can aid mechanization of the treatment and packaging ofmushrooms which are currently packaged in a manual line. By inhibitingthe browning enzyme from functioning, treatments which may normallycause bruising and subsequent browning now may only cause a surfacedeformation. Also, the present invention serves as a ‘worker-safe’method such that inordinate training is not required for implementationof the various treatment steps, nor are dangerous chemicals stored inthe vicinity of the worker. The invention may utilize GRAS ingredientsthat are not extremely caustic either in concentrated, or diluted formand methodologies for which ‘easy-to-implement’ safeguards alreadyexist, and/or may utilize treatments for which the functioning elementis generated on-site and on-demand. Also, the process helps to create asafer consumable by reducing the amount of residual chemical (pesticide,herbicide, fertilizer) on the surface of the produce. The invention maybe also environmentally safe, as the amount of water utilized in theprocess is reduced in comparison to traditional wash processes due tothe recycling step and the water is free from contaminants which willharm downstream biota.

This invention may relate to processing of fresh-cut produce, includingbut not limited to fruits and vegetables. Further the invention mayrelate to, but not limiting to, non-leafy produce, fungal items ofproduce, edible fungal items of produce, mushrooms or white buttonmushrooms. Non-leafy produce may include, but is not limited to rootvegetable, tuber vegetable, bulb vegetables, flower vegetables, immaturefruit vegetable, seed vegetable, simple fresh berry fruits, simple freshhesperidium fruits, simple drupe fruits, simple pome fruits, multiplefleshy berry fruits, potato, artichoke, broccoli, pea pods, shelledpeas, banana, citrus, peach, apple, and strawberry It is described inthe context of the preparation of mushrooms but is believed to be usefulon other fruits and vegetables, especially those that are subject tobrowning. The technology could be used on whole produce, whole produceto be sliced, or otherwise sectioned, or sections of produce.

One of broad objectives of the invention is to allow mushroom farms toretrofit current equipment such that capital expenditures forimplementation are minimal. One goal of the present invention mayinclude having flexibility in the process such that treatments can beapplied in a variety of manners including dip tanks and spray methods(drenching, spraying or misting). Another goal may include defining therequirements for treatment such that parameters are well understood andcan be achieve through retrofitting of common mushroom treatmentequipment.

Another broad objective could be treatment in such a manner thatmushrooms are not broken, or otherwise damaged during processing. A goalcould be to ensure maximum care will be taken to design equipmentrequirements such that physical handling and manipulation of themushrooms is minimized. A further goal is to minimize the number ofdifferent treatment steps utilizing different pieces of equipment.

Additionally, one broad objective of the invention may be to minimizethe time mushrooms are exposed to solution to minimize water andchemical uptake by mushrooms. One goal may include maximum utilizationof treatments that are not of an aqueous nature. Another goal may be tominimize residence time in solution and maximize effectiveness of thetreatment solution.

Yet another broad objective of the invention may be to minimize the costto the processor such that the invention is commercially practical. Onegoal may incorporate the preservation of expensive solutions such thatthey can be used for multiple treatments. Another goal may include theminimization of contamination of the expensive solution. A further goalmay encompass the use of minimal amounts of the most expensivesolutions. Also, a goal may espouse the recycling of natural resourcesuch as water, to minimize disposal. Yet another goal may address theuse of environmentally safe products, such that disposal of treatedwater may be accomplished without requiring special steps, ormodification of current disposal systems, or additional disposalexpenses.

Another broad objective of the invention may be the creation of atreatment which does not modify the chemical constituents of themushroom, nor may there be any detectible level of chemical remainingafter treatment therefore rendering the treatment as a processing aid,not requiring labeling on the final package. One goal may include theuse of GRAS ingredients at the lowest possible concentration which stillachieves a positive benefit.

Another broad objective of the invention may be to create a treatmentwhich is applicable to a all commercially important mushroom species andvarieties. As such, one goal may encompass the ability to treatmushrooms that do have open veils.

A further broad objective of the invention may be to render a finalproduct which is a value-added product, having improved organolepticproperties and decreased risk of food-borne illness. One goal mayencompass the use of technologies which effectively decrease humanpathogens and decay related microbes on the surface of the produce. Afurther goal may be to efficiently minimize the impact of the enzymesand processes which induce browning.

III. BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a block diagram illustrating the principal components of awash-line which may be used to carry out the method of the presentinvention.

FIG. 2 is a block diagram illustrating the ozone/ultraviolet lighttreatment tank, side view.

FIG. 3 is another block diagram illustrating some of the elementsthrough one design of an embodiment.

IV. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The basic concepts of the present invention may be embodied in a varietyof ways. It involves both treatment techniques, combinations of foodgrade chemicals, as well as equipment to accomplish the appropriatetreatment. In this application, the treatment techniques and equipmentare disclosed as part of the results shown to be achieved by the variousdevices described and as steps which are inherent to utilization. Inaddition, while some devices are disclosed, it would be understood thatthese not only accomplish certain methods but also can be varied in anumber of ways. Importantly, as to all of the foregoing, all of thesefacts should be understood to be encompassed by this disclosure.

FIG. 1 shows a block diagram illustrating the principal components of awash-line which may be used to carry out the method of the presentinvention and FIG. 2 details the ozonation/ultraviolet treatment area.For both figures (1) indicates a slotted vibratory table or conveyor;(2) indicates a cleaning solution treatment; (3) a surface water removalsystem; (4) and (5) are antibrowning treatment tanks; (6) is anultraviolet light process; (7) indicates an ozone treatment system andozonated water collection tank; (8) indicates a conveyor; (9) indicatesa slicer; (10) indicates a vacuum cooler; (11) indicates a packagingsystem; (12) indicates ozone treatment system.

In some embodiments of the present invention, a series of treatments andbaths which may include a macro-cleansing step, an anti-browning step,and an antimicrobial step which will clean a mushroom such that it goesfrom freshly picked to having superior organoleptic properties and lowermicrobial load including human pathogens and mushroom decay organisms.

In the one embodiment, present invention may provide a method foraccepting input of at least one item of produce, making an inputcapability for produce, or a non-damaging produce input (13). Themacrodebris including, but not limited to physical particulates andgross contaminants such as large pieces of soil, or broken or fracturedmushroom parts may be sorted from whole mushrooms by a macrodebrisremoval system (21) or by collecting them on an oscillating, orvibratory table (1) which may have slots or apertures through whichgross contaminants can pass but over which whole mushrooms may betransported. A method to remove these macrodebris may be treating aproduce in conjunction with a sieve-type element. To those skilled inthe art, there are any variety of alternatives to accomplish this task.At the end of the table, or immediately following physical vibrating,the mushrooms may be conveyed or pass into or under, at least oneprocess. The present invention may provide for a transport capabilitywhere at least one produce may be carried or moved through at least oneprocess. Examples of such process may be applying a first produceintegrity maintenance process, a second produce integrity maintenanceprocess, application of an antibrowning agent to the produce by aproduce antibrown agent applicator (4,5) exposing the produce toultraviolet light by an ultraviolet light system, and applying an ozonetreatment (7) by an ozone treatment system. In one embodiment, thepresent invention may provide for a non-damaging produce output (15) sothat the produce may not be bruised or damaged. A produce conveyor (8)may be positioned at least partly in a processing path between thenon-damaging produce input and the non-damaging output.

In one embodiment, the cleaning solution (2) may be a pH neutral, forexample about pH 6.5 to 7.5, aqueous solution that may or may notinclude a surfactant to aid in the removal of visible and invisiblecontaminants. The surfactant used may be any surfactant used in theindustry. The cleaning solution may also contain an anti-foaming agentto suppress dirt and excess proteins coupled with agitation, fromcreating an excessive mess, and to ensure adequate treatment of themushrooms with the solution. Anti-foam could be a food grade agent andmay be at a concentration at, or around, 5 ppm. The cleaning solution(2) may be applied for a period of time not to exceed 15 seconds, forexample, less than four seconds and can be applied as either a spray,mist, drench or as an immersion bath treatment. In the preferredembodiment, the cleaning solution may be applied as a spray using abouttwo to three spray bars positioned about 3 to about 7 inches above theconveyor surface.

In embodiments, the cleaning solution (2) may be re-circulated such asthrough a recirculator (19) and may be filtered to remove largecontaminants as well as passed through a fine filter to removemicroscopic contaminants before being re-utilized for further rinsing ordisposed of down a drain.

In embodiments, the cleaning solution (2) may be applied such that allsurfaces of the mushroom are exposed equally and for an equal period oftime or the treatment may also be applied preferentially to certainsurfaces which are less sensitive to water-uptake. Produce may have aplurality of surfaces and each may have a different predominantdirectional orientation. The produce or mushroom may be repositionedduring the cleaning solution process to facilitate equal application.The treatment may be followed by removal of excess water on the surfaceof the mushroom by a commercially available air knife or other suchforced air treatment. The removal of excess water, after any processstep, not only the cleaning solution, may include affirmatively dryingthe produce wherein a process or drying element is used to expedite thedrying. After affirmatively drying the produce, the produce may be thenin a relatively dry state where the produce may have a small amount ofwater remaining on it. For example, removing at least about 80% ofsurface water from a produce or perhaps even removing at least about 90%to 95% of surface water from a produce.

In one embodiment, the aqueous portion of the cleaning solution step maybe recovered and transported via standard food industry art, to aholding reservoir. The cleaning solution step may be, but is not limitedto be, the first step in the wash process, which may increase theefficacy of each of the following, more expensive steps by avoidingcontamination of those wash or spray tanks.

In some embodiments, the cleaning step may or may not be followed bysurface water removal system (3). The length of time, and/or the lengthof conveyor, to the next treatment may impact the need for a drying steppost the cleaning step. If the length of time is greater than 5 seconds,such a drying step may be desirable.

In embodiments, the antibrowning agent (4,5) may be a solution which ismaintained at a pH at or near that of the pH of produce or mushroomtissue. For example, the pH of the antibrowning agent solution may be inthe range of about pH 5.5 to about 7.5. Further, the pH of theantibrowning agent solution may be at the physiological pH of mushrooms,which may be about pH 6.5, or at the physiological pH of the tissue ofthe produce being treated. Additionally, an antibrowning agent solutionmay comprise about 2.0% to 4.5% (w/v) of sodium erythorbate. Also, anantibrowning agent solution may comprises about 3.0% to about 3.5% (w/v)of sodium erythorbate at a temperature of about 34 to about 50 degreesF. The antibrowning solution may contain a chelator to remove divalentcations from the solution which may render the sodium erythorbate moreeffective. This chelator may be disodium EDTA at about 0.1 to about 0.4%(w/v) in solution. The solution may also contain calcium chloride, orany other chemical known to those skilled in the art, to stabilize plantcell walls, at a concentration of about 0.1 to about 0.4% (w/v).Further, the solution may comprise ascorbic acid and/or sodium chloridein various concentrations. The solution may contain, in addition, or assubstitution, any other GRAS substance which is known, to those skilledin the art, to inhibit browning, including, but not limited to citricacid, and cysteine-HCL. Any of these may be involve the use of anadditional substance applicator (18) that may be specified as to theparticular substance involved.

In some embodiments, the antibrowning solution may be applied for lessthan about 1.5 minutes, for example less than about 30 seconds, but morethan about 2 seconds. The antibrowning agent solution may be applied aseither a spray, mist, drench or as a total immersion treatment. Theapplication may occur in single step, or in multiple, sequential stepsand using a variety of application techniques.

In one embodiment, the antibrowning agent treatment (4,5) may befollowed by a water rinse such as through a water rinse system (22) toensure abatement of chemical residual on the produce surface. Such waterrinse may be immediately preceded by surface liquid removal. Such waterremoval treatment may also immediately follow a fresh water rinse step.

In embodiments, the antibrowning solution may be applied such that allsurfaces of the mushroom are exposed equally and for an equal period oftime or the treatment may also be applied preferentially to certainsurfaces which contain a greater concentration of browning enzyme. Theproduce or mushroom may be repositioned during the antibrowning solutionprocess to facilitate equal application.

In some embodiments, the antibrowning agent step may or may not befollowed by surface water removal system (3). The length of time, and/orthe length of conveyor, to the next treatment may impact the need for adrying step post the cleaning step. If the length of time is greaterthan 5 seconds, such a drying step may be desirable.

The present invention may provide for an antimicrobial/anti-pathogentreatment. The antimicrobial/anti-pathogen treatment may consist ofeither treatment with simultaneous or sequential application of ozonatedwater by an ozone treatment system (7) and ultraviolet light by anultraviolet light system (6) as may be effected by a simultaneousproduce treatment control system (23). Both of these treatments may begenerated using commercially available apparatuses that can be adaptedto a conveyor, shaker table or aqueous application equipment. Forexample, the ozone generation machine will be a corona discharge ozonegenerator, such as the Ozonice by Boley and Associate, covered by BoleyU.S. Pat. No. 6,132,629, utilized in the disclosed experiments.

The present invention may provide for substantially simultaneouslysubjecting a produce to at least a portion of a first produce integritymaintenance processes and at least a portion of a second produceintegrity maintenance process. In one embodiment, the substantiallysubjecting may include a first process overlapping at least part of asecond process. In one embodiment, the substantially subjecting mayinclude a first process overlapping a majority of a second process. Inone embodiment, the substantially subjecting may include a first processoverlapping nearly all of a second process. In one embodiment, thesubstantially subjecting may include a first process completelyoverlapping a second process.

If a process or treatment is sequential, the order of treatment may bereflected in many permutations, including, but not limited to: (U.V.,ozone), (U.V., ozone, U.V.), (U.V. ozone, ozone U.V.), (ozone, U.V.).Statement of these permutations is not intended to be limiting.Alternatively, treatment may be simultaneous, and followed by a secondexposure to ultraviolet light, or multiple treatments of any of theprocess described herein. Further, the process may include a first ozonetreatment, a second ozone treatment, multiple ultraviolet light systems,or a second ultraviolet light.

This treatment may maintain integrity of the produce to at least somedegree by exerting sufficient ultraviolet light and ozone to reduce theindigenous population of human pathogens or microbial decay organisms onthe mushroom surfaces while refraining from damaging the mushroomtissue. Such application rate may be about 0.5 to about 5 ppm ozone (inwater) at a temperature not to exceed about 60 degrees F. but preferablyat or below about 40 degrees F., and a pH between about 6 and about 8,for example at, or around pH 6.5, or the physiological pH of the producebeing treated. Ozone treatment application rates shall be limited bycurrent FDA/USDA regulations for ozone treatment application on foodproducts, as well as efficacy. Ozone may be in aqueous solution and maybe applied as a dip, spray or drench solution, most preferably as aspray solution.

The total exposure time for the antimicrobial/anti-pathogen treatmentmay be between about 5 and 60 seconds, for example about 20 seconds. Inthe preferred embodiment this solution may be applied such that allsurfaces of the mushroom are exposed equally and for an equal period oftime or the treatment may also be applied preferentially to certainsurfaces which are less sensitive to water-uptake. The produce ormushroom may be repositioned during the ozone treatment (7) process tofacilitate equal application.

The ultraviolet light (6) may be comprised of at least threewavelengths, for example, 185 nm, 189 nm, and 253.7 nm from a standardultraviolet source. The ultraviolet light may be positioned at adistance of about 1 to about 24 inches from the exposed surface ofproduce. In one embodiment, a dose of 0.1 joules/cm² may be consideredeffective, as is known to those skilled in the art. The dose ofultraviolet light may be achieved by using either individually or incombination of different wattage bulbs with varied distance to theproduct, and varied time of exposure, or the like in any combinationtherein. In one embodiment, a dose of ultraviolet light may be used todetermine the optimal distance from the surface of the mushroom to theU.V. light source, and will be effected by the height of the mushroomrelative to the conveyor, et cetera. Low-pressure, commonly availableultraviolet bulbs emitting a broad germicidal spectrum may be used andmay be used with at least three wavelengths. In some embodiments, bulbshaving single, or short spectra can be used such that the appropriatewavelength is utilized at the appropriate place. For example, wavelengthof 180-200 nm may be used simultaneous with ozone treatment, while abulb having 253.7 nm wavelength may be used immediately following ozonetreatment. This application may treat all surfaces of the mushroom andthe mushroom may be gently rotated during the exposure to ozone orultraviolet light by technologies common in the food industry, orparticular surfaces will be treated preferentially. Moreover, onesurface may be treated by ozone, and ultraviolet light while anothersurface might be treated only by ultraviolet light. Both ultravioletlight and ozone treatments are commonly used to treat various, organicand inorganic materials in order to decrease the bacterial contaminationon the exposed surfaces of said material.

In some embodiments, the antimicrobial/anti-pathogen treatment may beplaced immediately following the initial water wash treatment, orimmediately following treatment with the antibrowning solution. It mayalso occur at multiple steps during the treatment.

In one embodiment, the antimicrobial/anti-pathogen treatment would occursuch that the mushrooms are free from macro contaminants such as casingmaterials. This enables the full functionality of the ozone/ultraviolettreatment.

In the preferred embodiment the aqueous solution from theantimicrobial/anti-pathogen treatment could be collected immediatelyfollowing treatment, and transferred to a reservoir to be used in thecleansing step.

In one embodiment, the antimicrobial/antipathogen treatment might occurin more than one place in the production line thus ensuring microbialcleanliness. The last step in the production wash line may be anantimicrobial/antipathogen treatment.

In some embodiments, the antimicrobial/antipathogen treatment may or maynot be followed by surface water removal system (3). The length of time,and/or the length of conveyor, to the next treatment may impact the needfor a drying step post the cleaning step. If the length of time isgreater than about 5 seconds, such a drying step may be desirable.

In embodiments, the present invention may provide for rapidly treating aproduce by an overall treatment modality. In one embodiment, the totaltreatment or overall treatment modality, may include the cleansing step,the antibrowning step, the antimicrobial/antipathogen step, and transferbetween processing tank likely may not exceed about 3 minutes induration. For example, the total treatment may be less than about 2minutes in duration. The total treatment time may exclude the slicingand/or vacuum cooling and/or packaging steps. Total time of exposure ofproduce to a liquid may be between about 8 and about 165 seconds.

In one embodiment, the processing room may be temperature controlledsuch that it ranges between about 34 degrees F. and about 65 degrees F.Moreover, all solutions can be applied at a temperature of about 34 toabout 50 degrees F. For example the solutions temperature may be about35 to about 40 degrees F. The temperature of a produce, for examplemushroom pulp, may remain at, or around about 38 degrees F., but notmore than about 50 degrees F. Such temperature control may perhaps helpensure that all mushroom metabolic activity is slowed and microbialactivity minimized.

In some embodiments, the steps of treatment may be applied in a numberof different orders depending on the variety of the produce, such as amushroom, the issues associated with the type of mushroom, theprocessors needs, or any other possible variation. FIGS. 1 and 2 maydescribe a few such varieties, and outline some options for applicationat each step. The figures are not intended to be fully inclusive of alloptions for application, or application order.

In order to effectively treat specific surfaces, produce, for example,mushrooms might be oriented using a orientation element (16) or usingtechnology such as described by U.S. Pat. No. 6,415,902 to Vis et al.,U.S. Pat. No. 4,730,719 to Brown et al., U.S. Pat. No. 4,198,903 toTuratti and U.S. Pat. No. 5,855,270 to Throop et al. A produce may havea plurality of surfaces and each may have a different predominantdirectional orientation. The present invention may provide fordifferential treatment of the plurality of surfaces of a produce. Theinvention may provide orienting a produce in a substantially preferredmanner and directionally subjecting at least part of the plurality ofsurfaces to at least one process. These technologies, among others, mayenable each process step to be applied preferentially to a produce, forexample, a single surface of the mushroom, for example, the cap, withoutwetting other surfaces. In one embodiment, orientating a produce mayenable treatment of a single surface with more, or less solution thanother surfaces. For example at least part of a produce may be treatedfor about 1 second while at least another part of a produce surface maybe treated for 4 seconds using the same solution. This multi-surface,multi-treatment may occur simultaneously, or may occur sequentially.Contact with the specified surface might be via spray of a said surface,via blocking-off of specified surfaces and subsequent treatment of wholemushrooms, contacting of desired surface with a piece of material orother such device capable of absorbing liquid. In one embodiment, itmight be appropriate to avoid the solution “running” onto untreatedsurfaces and the surface to be treated may be subject to ‘up-side-down’,or cap-side-down, stipe-up orientation.

Because excessive water uptake may be detrimental to quality of thefinished product, steps should be taken to limit exposure to solutionsduring the wash process. Such steps may include, but not limit to, theuse of an air knife, a vacuum or other means that are available to thoseskilled in the art. In the preferred embodiment, the drying process maynot involve extra handling steps and may avoid technologies such ascentrifugal drying. In the one embodiment, the drying process may removeat least about 80% of the surface liquid from the treated surface. Forexample, the drying process may remove between about 90% and about 95%of the surface liquid. In addition, although treatment might be limitedto a single surface, exposure to an air knife, or similar method ofliquid removal, might include the entire surface area. This may help toensure that liquid sensitive surfaces, are not inordinately exposed toliquids. Further, treatment with a drying apparatus might be ofdifferent velocities, or air pressures (in the case of an air knife) ondifferent surfaces to avoid damage to delicate tissues. The drying stepsmay be in between each treatment, or intermittent between treatments,and may preferentially occur after a last aqueous treatment, and beforepackaging, making available for distribution, or further processing.Drying between treatments may occur by any variety of knowntechnologies, but should not inordinately slow the processing or washingline. In the preferred embodiment, it should be understood that a dryingprocess or drying step can occur at ambient temperature, but may notrely on increased temperature for effectiveness. In the preferredembodiment, the liquid removed from the surface of the treated productmay, or may not be collected in order to be re-used in the processingline.

In one embodiment, the technology utilized may be commonly availablepieces of produce processing equipment used to achieve the same results.The produce processing equipment may have achieved a first overalltreatment modality. The present invention may provide for the alteringof produce processing equipment to achieve a second overall treatmentmodality. The present invention may provide altering the produceprocessing equipment to preferentially expose at least part of aproduce. In this way, processors can utilize ‘moth-balled’ or otherwiseused equipment to implement the technology without having to fabricatean entire processing line. For example, the ability to treat produce viaspray, dip, drench or immersion, or any variety of combinations, mayenable a processor to utilize a dip tank, and a spray conveyor, or aseries of small dip tanks, and the like, to achieve the requiredprocessing time. Moreover, small modifications in equipment, e.g. addinga series of spray bars over a conveyor, may also allow processors toutilize current equipment without significant capital expenditures. Theretrofitting of equipment may make this technology superior overtechnologies in which large capital expenditures for new, specializedequipment may be required because it is cost effective in an industryhaving very small margins.

In the preferred embodiment, in order to continue the effectiveness ofthis technology while the produce is transported to the end user, suchwashed product might be over-wrapped or covered by ‘oxygen-scavengingfilm’ that can absorb latent oxygen in the package, or that ismetabolized by the fresh-cut product. This may include the use of anoxygen scavenging film applicator (17).

Having generally described this invention, a further understanding canbe obtained by reference to certain specific examples which are providedherein for purposes of illustration only and are not intended to belimiting unless otherwise specified.

Example 1

Mushrooms were either 1) untreated (unwashed), that is, left as picked;2) sodium metabisulfite (sulfite treated) washed. Mushrooms were waterrinsed with tap water for 2 seconds then processed through 2 consecutivedip tanks containing 500 ppm sodium metabisulfite in solution; or 3)Washed using the herein disclosed process (new wash) specifically asfollows: Mushrooms were conveyed on a slotted conveyor belt and sprayedwith tap water for 2 seconds. They dropped into a series of two diptanks containing 3% (w/v) sodium erythorbate, 0.15% (w/v) disodium EDTA,0.15% (w/v) calcium chloride. Total residence time was 30 seconds. Thewhole mushrooms were then treated by dipping in water containing 2 ppmozone (15 second exposure) followed immediately by 10 second exposure toultraviolet lamp. Half of the mushroom were sliced and again exposed to10 seconds of ultraviolet lamp. The mushrooms were packaged and storedat either 35, 45 or 55 degrees Fahrenheit and analyzed microbiologicallyat day 0, 3, 6, and 9 for total aerobic plate count with a sensitivityof 1,000 cfu/gram, and day 3,6 and 9 for organoleptic propertiesincluding degree of whiteness, amount of veil opening, and overallsalability/quality. Storage at 45 and 55 degrees Fahrenheit representphysiologically stressful conditions and will illustrate benefits oftreatments to a greater extent than 35 degree F. storage.

For all examples, data was analyzed statistically using single factorANOVA and Student's T-test preparing two groups and assuming equalvariances. All data was analyzed at 95% level confidence levels. TABLE 1Experiment 1 Microbiological Data (total plate count) Day Treatment Temp0 3 6 9 Unwashed 35 whole 1,504,804 6,372,267 5793268 3406778 sliced156,446 4682156 3733859 12796706 45 whole 6,479,968 sliced 8628519 55whole 26,238,308 sliced 53,091,451 sulfite 35 whole 299,999 3,849,23420709887 31562526 treated sliced 178,805 12,344,021 31345339 38320505145 whole 216,318,555 sliced 69,673,049 55 whole 145,637,959 sliced381,362,639 new wash 35 whole 45,605 556,511 7029283 12035695 sliced131,664 646,497 4064637 37247742 45 whole 14,644,553 sliced 58,160,11055 whole 44828967 sliced 534,919,543Total plate count = Average population (cfu/g) of 3 replicatesTemperature = degrees FahrenheitFor the following organoleptic data this key applies:1=perfect condition, paper white, <10% opening on veils2=few flaws in cap, slight yellowing, 10-30% veil opening3=average condition, some yellow/brown spots, 30-50% veil opening4=below average, last day on shelf, brown spots, 60-75% veil opening

5=not salable, multiple brown spots or decay, >75% veil opening TABLE 2Experiment 1: Organoleptic Data Overall appearance visual whiteness %veil opening Treatment Temp Day 3 6 9 3 6 9 3 6 9 Unwashed 35 whole 3 55 4 5 5 3 3 4 sliced 3 5 5 4 4 5 2 5 5 45 whole 4 4 5 4 4 5 3 4 5 sliced5 5 5 5 5 5 5 5 5 55 whole 3 5 3 5 3 5 sliced 4 5 4 5 4 5 sulfite 35whole 3 4 5 3 4 5 1 4 5 treated sliced 3 4 5 3 4 5 2 4 5 45 whole 3 5 53 5 5 3 5 sliced 3 5 5 3 5 5 3 5 55 whole 4 5 3 5 4 5 sliced 4 5 4 5 4 5new wash 35 whole 2 4 4 2 4  4+ 1 3 5 sliced 2 4 4 2 4  4+ 1 3 4 45whole 2 3 5 2 3 5 1 3 5 sliced 2 4 5 3 4 5 2 4 5 55 whole 2 5 2 5 2 5sliced 4 5 4 5 3 5

The effectiveness of the new wash process (the preferred embodiment) ishighly evident in the whole product. Sliced product can becross-contaminated when contacting slicing blades previouslycontaminated by other product. Both microbiological and organolepticdata indicates the advantage of the new was process, especially understressful conditions of higher temperature; note, lower percentage veilsopen indicating slowed maturity, a whiter product indicating theeffectiveness of the antibrowning step, and a decrease in themicrobiological load (whole product, especially) manifesting theeffectiveness of antimicrobial treatment.

Statistically, there is a significant difference between microbiologicalpopulations on day 0 unwashed, sulfite treated and new washed wholemushrooms. This indicates the positive antimicrobial effect of thedisclosed treatment. There is not a statistically significant differencebetween and within groups of sliced mushrooms on day 0. As with theorganoleptic data, this likely indicates cross contamination on slicingequipment, and does not impact the efficacy of the disclosed invention.On day 3, 35 degree storage, the difference between whole mushroomtreatments again showed that the new wash resulted in a significantdecline in microbial population as compared to unwashed, and sulfitewashed. Again, populations on sliced mushrooms at 35 degrees were notsignificantly different. On day 6, the difference between treatments at35 degrees (both whole and sliced) was not statistically significant.

Example 2

Mushrooms were either 1) Mushrooms were washed with water (2-3 seconddrench with tap water) then processed through 2 consecutive dip tankscontaining an aqueous solution of 500 ppm sodium metabisulfite (sulfitetreated); or 2) Washed using the herein disclosed process (new wash)specifically as follows: Mushrooms were conveyed on a slotted conveyorbelt and sprayed with tap water for seconds. They dropped into a seriesof two dip tanks containing 3% (w/v) sodium erythorbate, 0.15% (w/v)disodium EDTA, 0.15% (w/v) calcium chloride. Total residence time was 30seconds. The whole mushrooms were then treated with 2 ppm ozone sprayfollowed by 10 second exposure to ultraviolet lamp. Half of the mushroomwere sliced and again exposed to 10 seconds of ultraviolet lamp. Themushrooms were packaged and stored at either 35, 45 or 55 degreesFahrenheit. 35 degree F. stored samples were analyzed at day 0, 2, 6,and 9 and 14 for total aerobic plate count. Both 35 and 45 degree F.stored samples were analyzed on day 2, 6, 9 and 14 for organolepticproperties including degree of whiteness, amount of veil opening, andoverall salability/quality. Storage at 45 degrees Fahrenheit representphysiologically stressful conditions and will illustrate benefits oftreatments to a greater extent than 35 degree F. storage.

Those categories for which a rating is not given, indicates adegradation of the product beyond the rating scale. TABLE 3 Experiment 2Microbiological Data (total plate count) Day Treatment Temp 0 2 6 9 14sulfite 35 whole 24,188 59,492 428,579 734,285 253,940,711 treatedsliced 168,922 736,188 6,101,012 7,976,377 702,413,006 new wash 35 whole4,864 20,433 35,969 275,377 19,143,778 sliced 121,663 136,975 472,770432,999 46,576,133Total plate count = Average population (cfu/g) of 3 replicatesTemperature = degrees Fahrenheit

TABLE 4 Experiment 2: Organoleptic Data Overall appearance Visualwhiteness Veil opening Treatment Temp Day 2 6 9 14 2 6 9 14 2 6 9 14sulfite 35 whole 3 3 4 5 3 3  4+ 5 1 1 2 5 treated sliced 3 3 4  5+ 3 3 4+  5+ 1 2 2  5+ 45 whole 3 5  5+ 3 5  5+ 2 4 5 sliced 3 5 3 5 2 5 new35 whole 2 3 4 4.5 2 3 4 4.5 0 1 2 3 wash sliced 2 3 4 4.5 2 3 4 4.5 1 22 3 45 whole 3 4 5 3 4 5 2 4 5 4 sliced 3  4+ 3 4 2  4+ 4

Statistically, the microbial population on whole mushrooms treated withthe new wash was significantly lower on day 0, 2 and 9 than the othertwo treatments. Sliced mushrooms treated with the new wash hadsignificantly lower populations on day 0 and day 6. These results, whencombined with the organoleptic results, again demonstrate the efficacyof the wash treatment

Example 3

Mushrooms were either 1) untreated (unwashed), that is, left as picked;2) sodium metabisulfite (sulfite treated) washed. Mushrooms were waterrinsed with tap water for 5 seconds then processed through 2 consecutivedip tanks containing 500 ppm sodium metabisulfite; or 3) Washed usingthe herein disclosed process (new wash) specifically as follows:Mushrooms were conveyed on a slotted conveyor belt and sprayed with tapwater for 2 seconds. They dropped into a series of two dip tankscontaining 3% (w/v) sodium erythorbate, 0.3% (w/v) sodium chloride, 0.3%(w/v) calcium chloride. Total residence time was 30 seconds. In thethird treatment (new wash 1) the whole mushrooms were then treated with2 ppm ozone spray followed immediately by 10 second exposure toultraviolet lamp. New wash 2 mushrooms were treated as described abovebut was treated only with ozone, no ultraviolet light. New wash 3mushrooms were treated with 7 seconds of ultraviolet light, no ozone.New wash 4 mushrooms were treated with ozone and ultraviolet lightsimultaneously.

Mushrooms were analyzed for microbial load within 18 hours ofprocessing. Total aerobic population was analyzed with a sensitivity of1000 cfu/gram. TABLE 5 Experiment 3 Microbiological Data (total platecount) Total Plate Count Total Plate Count Treatment Whole SlicedUnwashed 2,042,820 8,260,363 Sulfite treated 352,745 918,987 new wash 1310,641 870,994 new wash 2 408,842 2,141,124 new wash 3 1,101,684511,278 new wash 4 238,542 617,151

These microbiological results indicate that the simultaneous, orsequential application of ozone and ultraviolet light is superior toultraviolet light alone. Moreover, data suggests the superiority ofcombined technologies over ozone alone. Again, the benefit of a washprocess on bacterial contamination is reinforced by this data TABLE 6L-Value (whiteness) 35 degrees F. Treatment Day 1 Day 5 1 88.7 ± 4.086.4 ± 4.6 2 90.3 ± 2.4 88.7 ± 2.9 3 88.8 ± 2.3 86.5 ± 2.5 4 89.1 ± 2.688.9 ± 2.1 5 90.0 ± 2.8 89.7 ± 2.3 6 90.6 ± 1.0 88.9 ± 2.2

TABLE 7 a value (red/blue) 35 degrees F. Treatment Day 1 Day 5 1 10.6 ±1.1 9.8 ± 1.5 2  9.8 ± 0.7 9.7 ± 0.9 3 10.5 ± 1.0 10.2 ± 0.7  4 10.2 ±0.9 9.8 ± 0.8 5 10.1 ± 1.1 9.4 ± 0.6 6  9.6 ± 0.7 9.7 ± 0.8

TABLE 8 b value (yellow/brown) 35 degrees F. Treatment Day 1 Day 5 1 5.7± 1.9 7.7 ± 2.0 2 5.7 ± 2.0 6.6 ± 1.9 3 6.3 ± 1.6 8.2 ± 1.9 4 5.7 ± 1.26.8 ± 0.9 5 5.6 ± 1.5 6.2 ± 1.3 6 5.4 ± 1.2 7.1 ± 1.7

For each of the above values, measurements were taken on 5 mushrooms pertreatment, and 3 measurements per mushroom. Minolta calorimeter was usedto measure Lab values. The whiteness data, L-values, given aboveindicate that the wash process results in slightly increased whiteness,and less variability within a package of mushrooms on day 0. This trendwas exacerbated by day 5 storage at 35 degrees F. Sulfite treatment, acommonly acknowledged commercial standard in the industry and commonlyknown to bleach mushrooms, is no whiter than the new wash treatment.Further, the new wash treatment 4 (U.V. and ozone simultaneously), isless yellow/brown than sulfite treatment.

As can be easily understood from the foregoing, the basic concepts ofthe present invention may be embodied in a variety of ways. It involvesboth maintaining integrity of produce techniques as well as well asdevices to accomplish the appropriate maintenance of produce. In thisapplication, the systems for maintaining the integrity of produce aredisclosed as part of the results shown to be achieved by the variousdevices described and as steps which are inherent to utilization. Theyare simply the natural result of utilizing the devices as intended anddescribed. In addition, while some devices are disclosed, it should beunderstood that these not only accomplish certain methods but also canbe varied in a number of ways. Importantly, as to all of the foregoing,all of these facets should be understood to be encompassed by thisdisclosure.

The discussion included in this application is intended to serve as abasic description. The reader should be aware that the specificdiscussion may not explicitly describe all embodiments possible; manyalternatives are implicit. It also may not fully explain the genericnature of the invention and may not explicitly show how each feature orelement can actually be representative of a broader function or of agreat variety of alternative or equivalent elements. Again, these areimplicitly included in this disclosure. Where the invention is describedin device-oriented terminology, each element of the device implicitlyperforms a function. Apparatus claims may not only be included for thedevice described, but also method or process claims may be included toaddress the functions the invention and each element performs. Neitherthe description nor the terminology is intended to limit the scope ofthe claims.

It should also be understood that a variety of changes may be madewithout departing from the essence of the invention. Such changes arealso implicitly included in the description and its application to avariety of reducible support systems. They still fall within the scopeof this invention.

Further, each of the various elements of the invention and claims mayalso be achieved in a variety of manners. This disclosure should beunderstood to encompass each such variation, be it a variation of anembodiment of any apparatus embodiment, a method or process embodiment,or even merely a variation of any element of these. Particularly, itshould be understood that as the disclosure relates to elements of theinvention, the words for each element may be expressed by equivalentapparatus terms or method terms—even if only the function or result isthe same. Such equivalent, broader, or even more generic terms should beconsidered to be encompassed in the description of each element oraction. Such terms can be substituted where desired to make explicit theimplicitly broad coverage to which this invention is entitled. As butone example, it should be understood that all actions may be expressedas a means for taking that action or as an element which causes thataction. Similarly, each physical element disclosed should be understoodto encompass a disclosure of the action which that physical elementfacilitates. Regarding this last aspect, as but one example, thedisclosure of a “treatment” should be understood to encompass disclosureof the act of “treating”—whether explicitly discussed or not—and,conversely, were there effectively disclosure of the act of “treating”,such a disclosure should be understood to encompass disclosure of a“treat” and even a “means for treating.” Such changes and alternativeterms are to be understood to be explicitly included in the description.

All patents, publications, or other references mentioned in thisapplication for patent or listed in an attached information disclosurestatement are hereby incorporated by reference. In addition, as to eachterm used it should be understood that unless its utilization in thisapplication is inconsistent with such interpretation, common dictionarydefinitions should be understood as incorporated for each term and alldefinitions, alternative terms, and synonyms such as contained in theRandom House Webster's Unabridged Dictionary, second edition are herebyincorporated by reference. Finally, as to all references listed orspecifically mentioned, each is hereby appended and hereby incorporatedby reference, however, as to each of the above, to the extent that suchinformation or statements incorporated by reference might be consideredinconsistent with the patenting of this/these invention(s) suchstatements are expressly not to be considered as made by theapplicant(s).

Thus, the applicant(s) should be understood to have support to claim atleast: i) each of the produce integrity maintenance system devices asherein disclosed and described, ii) the related methods disclosed anddescribed, iii) similar, equivalent, and even implicit variations ofeach of these devices and methods, iv) those alternative designs whichaccomplish each of the functions shown as are disclosed and described,v) those alternative designs and methods which accomplish each of thefunctions shown as are implicit to accomplish that which is disclosedand described, vi) each feature, component, and step shown as separateand independent inventions, vii) the applications enhanced by thevarious systems or components disclosed, viii) the resulting productsproduced by such systems or components, ix) methods and apparatusessubstantially as described hereinbefore and with reference to any of theaccompanying examples, x) the various combinations and permutations ofeach of the elements disclosed, and xi) each potentially dependent claimor concept as a dependency on each and every one of the independentclaims or concepts presented. In this regard it should be understoodthat for practical reasons and so as to avoid adding potentiallyhundreds of claims, the applicant may eventually present claims withinitial dependencies only. Support should be understood to exist to thedegree required under new matter laws—including but not limited toEuropean Patent Convention Article 123(2) and United States Patent Law35 U.S.C. § 132 or other such laws—to permit the addition of any of thevarious dependencies or other elements presented under one independentclaim or concept as dependencies or elements under any other independentclaim or concept. Further, when used, the use of the transitional phrase“comprising” is used to maintain the “open-end” claims herein, accordingto traditional claim interpretation. Thus, unless the context requiresotherwise, it should be understood that the term “comprise” orvariations such as “comprises” or “comprising”, are intended to implythe inclusion of a stated element or step or group of elements or stepsbut not the exclusion of any other element or step or group of elementsor steps. Such terms should be interpreted in their most expansive formso as to afford the applicant the broadest coverage legally permissible.

In addition, the claims set forth later in this specification are herebyincorporated by reference as part of this description of the invention,and the applicant expressly reserves the right to use all of or aportion of such incorporated content of such claims as additionaldescription to support any of or all of the claims or any element orcomponent thereof, and the applicant further expressly reserves theright to move any portion of or all of the incorporated content of suchclaims or any element or component thereof from the description into theclaims or vice-versa as necessary to define the matter for whichprotection is sought by this application or by any subsequentcontinuation, division, or continuation-in-part application thereof, orto obtain any benefit of, reduction in fees pursuant to, or to complywith the patent laws, rules, or regulations of any country or treaty,and such content incorporated by reference shall survive during theentire pendency of this application including any subsequentcontinuation, division, or continuation-in-part application thereof orany reissue or extension thereon.

1-79. (canceled)
 80. A system for maintaining the integrity of producecomprising the steps of: providing produce processing equipmentconfigured to achieve a first overall treatment modality to maintainproduce integrity; altering said produce processing equipment to achievea second overall treatment modality to maintain produce integrity;making an input capability for at least one item of produce available tosaid produce processing equipment adapted to said second overalltreatment modality to maintain product integrity; making a transportcapability for said at least one item of produce available within saidproduce processing equipment adapted to said second overall treatmentmodality to maintain product integrity; establishing said second overalltreatment modality to maintain product integrity as available withinsaid produce processing equipment in response to said steps of makingsaid input capability for said at least one item of produce available tosaid produce processing equipment adapted to said second overalltreatment modality to maintain product integrity and making saidtransport capability for said at least one item of produce availablewithin said produce processing equipment adapted to said second overalltreatment modality to maintain product integrity; and making an outputcapability for said at least one item of produce available to saidproduce processing equipment adapted to said second overall treatmentmodality to maintain produce integrity.
 81. A system for maintaining theintegrity of produce as described in claim 80 wherein one of saidtreatment modalities comprises the step of exposing said at least oneitem of produce to ultraviolet light.
 82. A system for maintaining theintegrity of produce as described in claim 80 wherein one of saidtreatment modalities comprises the step of applying an ozone treatmentto said at least one item of produce.
 83. A system for maintaining theintegrity of produce as described in claim 80 wherein one of saidtreatment modalities comprises the step of applying an antibrowningagent to said at least one item of produce.
 84. A system for maintainingthe integrity of produce as described in claim 83 and further comprisingthe step of altering said produce processing equipment to achieve saidstep of applying said antibrowning agent to said at least one item ofproduce following said step of exposing to said at least one item ofproduce to said ultraviolet light. 85-88. (canceled)
 89. A system formaintaining the integrity of produce as described in claim 80 whereinsaid step of making said input capability for at least one item ofproduce available to said produce processing equipment adapted to saidsecond overall treatment modality to maintain product integrity forproduce comprises the step of making input capability for at least onemushroom.
 90. (canceled)
 91. A system for maintaining the integrity ofproduce as described in claim 80 wherein said step of altering saidproduce processing equipment to achieve a second overall treatmentmodality to maintain produce integrity comprises the step of alteringsaid produce processing equipment to equally expose the whole surface ofsaid at least one item of produce during said second overall treatmentmodality.
 92. A system for maintaining the integrity of produce asdescribed in claim 80 wherein said step of altering said produceprocessing equipment to achieve a second overall treatment modality tomaintain produce integrity comprises the step of altering said produceprocessing equipment to preferentially expose at least one selectedsurface of said at least one item of produce during said second overalltreatment modality.
 93. A system for maintaining the integrity ofproduce as described in claim 80 and further comprising the step ofcovering said at least one item of produce with an oxygen scavengingfilm during said second overall treatment modality.
 94. A system formaintaining the integrity of produce as described in claim 80 whereinsaid step of establishing said second overall treatment modality tomaintain product integrity as available within said produce processingequipment in response to said steps of making said input capability forsaid at least one item of produce available to said produce processingequipment adapted to said second overall treatment modality to maintainproduct integrity and making said a transport capability for said atleast one item of produce available within said produce processingequipment adapted said second overall treatment modality to maintainproduct integrity comprises the step of increasing shelf life of said atleast one item of produce.
 95. A system for maintaining the integrity ofproduce as described in claim 82 and further comprising providing saidozone treatment having a pH about equal to a pH of tissue of said atleast one item of produce.
 96. A system for maintaining the integrity ofproduce as described in claim 81 wherein said step of altering saidproduce processing equipment comprises the step of altering said produceprocessing equipment to apply said step of exposing said at least oneitem of produce to ultraviolet light before said step of applying ofsaid ozone treatment to said at least one item of produce.
 97. A systemfor maintaining the integrity of produce as described in claim 81 andfurther comprising the step of exposing said at least one item ofproduce to a second ultraviolet light wherein said step of exposing saidat least one item of produce to ultraviolet light occurs before saidstep of applying said ozone treatment to said at least one item ofproduce and said step of applying said ozone treatment to said at leastone item of produce occurs before said step of exposing said at leastone item of produce to a second ultraviolet light.
 98. A system formaintaining the integrity of produce as described in claim 81 andfurther comprising the steps of: applying a first ozone treatment tosaid at least one item of produce; applying a second ozone treatment tosaid at least one item of produce; exposing said at least one item ofproduce to a second ultraviolet light, wherein said step of exposingsaid at least one item of produce to ultraviolet light occurs beforesaid step of applying said first ozone treatment to said at least oneitem of produce and said step of applying said first ozone treatment tosaid at least one item of produce occurs before said step of applyingsaid second ozone treatment to said at least one item of produce andsaid step of applying said second ozone treatment to said at least oneitem of produce occurs before said step of exposing said at least oneitem of produce to said second ultraviolet light. 99-107. (canceled)108. A system for maintaining the integrity of produce as described inclaim 81 and further comprising the step of repositioning said at leastone item of produce for said at least one process.
 109. A system formaintaining the integrity of produce as described in claim 80 whereinsaid step of altering said produce processing equipment to achieve saidsecond overall treatment modality to maintain produce integritycomprises the step of adding at least one spray bar in relation to saidtransport capability. 110-111. (canceled)
 112. A system for maintainingthe integrity of produce as described in claim 80 and further comprisingthe step of altering said produce processing equipment to achieveremoval of macrodebris from said at least one item of produce.
 113. Asystem for maintaining the integrity of produce as described in claim112 wherein said step of altering said produce processing equipment toachieve removal of said macrodebris from said at least one item ofproduce comprises the step of altering said produce processing equipmentto treat said at least one item of produce in conjunction with asieve-type element and removing macrodebris from produce throughapertures in said sieve-type element.
 114. (canceled)
 115. A system formaintaining the integrity of produce as described in claim 80 whereinsaid step of establishing said second overall treatment modality tomaintain product integrity as available within said produce processingequipment in response to said steps of making said input capability forsaid at least one item of produce available to said produce processingequipment adapted to said second overall treatment modality to maintainproduct integrity and making said a transport capability for said atleast one item of produce available within said produce processingequipment adapted said second overall treatment modality to maintainproduct integrity comprises the step of washing said at least oneproduce with a cleaning solution. 116-120. (canceled)
 121. A system formaintaining the integrity of produce as described in claim 80 whereinsaid step of providing produce processing equipment comprises the stepof providing said produce processing equipment selected from the groupconsisting of providing a dip tank, providing a flume system, providinga overhead spray bar, providing a conveyor, providing a air knife,providing a overhead drench system, providing a vat, providing a vessel,providing an air compressor, providing an attendant electrical motorcontrol center, providing a variable a frequency drive, providing acomputer controlled electrical apparatus, providing a programmable logiccontroller, providing a pump, providing a hopper, providing a surgetank, and providing a storage tank. 122-372. (canceled)